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On a doctor’s recommendation, chef Cortney Burns began experimenting with fermentation. This ancestral tradition inspired tinctures, tisanes, spices, and pickles, leading to addicting seed-filled crackers, fermented sesame and squash dip, and her forthcoming restaurant Loom. Read more at the link in our bio. #eattheworld 📷 @nothinginpassing

This brothy lamb barbacoa is made with heaps of dried Guajillo and ancho chiles and infused with hoja santa and avocado leaves. It also makes a particularly satisfying desk lunch, even if it stained all of our keyboards. Recipe coming soon to saveur.com! 📷: @alextestere